In a large skillet, heat 1 tablespoon of oil over medium heat. Season the diced chicken with salt, pepper, chili powder, cumin, and smoked paprika. Cook the chicken for about 6-8 minutes until golden brown and cooked through. Transfer to a plate and set aside.

In the same skillet, add another tablespoon of oil if needed, then toss in the diced onions, minced garlic, and bell peppers. Sauté for about 4-5 minutes until tender and fragrant.

Once softened, add long-grain rice and stir for a minute to coat. Pour in chicken broth and diced tomatoes with green chilies. Bring to a simmer, cover, and cook for 15-20 minutes until the rice absorbs the liquid and becomes tender.

After the rice is cooked, gently fold in the reserved chicken and diced queso cheese. Stir until the cheese melts, about 2-3 minutes.

Remove from heat and drizzle fresh lime juice over the dish. Sprinkle with chopped cilantro.

Spoon the dish into bowls and top with avocado slices, sour cream, or crumbled cotija cheese. Serve with warm corn tortillas.